Screw on the lid and keep refrigerated. Pickles are ready to eat after 3 weeks.

Note: If jug is not filled to 1/4 inch from top, add boiled water.

The original recipe was called Brodsky's Pickled Green Tomatoes. It came from a website called mountainbreeze.com. I wanted to link to their site and give them credit, but they have shut the site down due to a family death.